| 摘要 |
The invention refers to the food industry, namely, to a process for obtaining the soy-been protein food concentrate, used as a protein addition for production of sausages, sauces, pates, cream etc. The process provides soy-been wetting and reducing thereof in fragments, extraction of the protein by water, extract separation, boiling thereof, sedimentation of protein and starch in the presence of calcium cations, where the protein/starch ratio constitutes (2,5...3,5):1 and calcium cations content is 40...45 mg-equ/L.The result consists in the elaboration of a cheaper process for obtaining the soy-been protein food concentrate with increased emulsifying capacity.Claims: 1 |
